Nightly Specials!

Saturday Night! Easter Egg Coloring from 5-6 PM
Mauro DePasquale’s Jazzed up Duo!

STARTERS

WEDGE SALAD/11
Danish blue cheese, crisp wedges of organic baby iceberg lettuce with our house made a honey-dijon vinaigrette pinch of sea salt and a drizzle of EVOO

BLACK TRUFFLE BURRATA CAMPARI TOMATO CAPRESE/13
fresh Italian basil, a sprinkle of sea salt, EVOO and balsamic glaze

WINTER’S OVER CITRUS SALAD, ARUGULA, SHAVED FENNEL, BLOOD ORANGE & CHEVRÉ/11
all of the above tossed with shaved fennel, in a lemon, fennel vinaigrette

SMELTS LIMONI FRITTI /9
lightly fried & super crispy dressed smelts, fried lemon, garlic & white wine

ENTREE

PORCHETTA/21
por–ke–tah. No “ch” sound
Porchetta is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. Tonight’s porchetta is deboned, then carefully stuffed with wild fennel, garlic and capicola and roasted, traditionally over wood in our pizza oven. served with risotto

MOUSSAKA STUFFED EGGPLANT/21
made with layers of seasoned and sauteed eggplant and lamb, topped with a thick béchamel and cheese sauce

SCALLOPS CHIMICHURRI/27
SHRIMP CHIMICHURRI/25
COMBO/27

Pan seared, juicy an plump in an Argentinian chimichurri sauce comprised of fresh cilantro, parsley, oregano, garlic, EVOO, and lime juice served with
roasted Mexican zucchini

SMOKED PAPRIKA WOOD-FIRE-ROASTED HALF CHICKEN!/17
Brined, rubbed with smoky paprika, herbs and honey then roasted in our wood-fired oven until crisped on the outside but super juicy on the inside. Served with risotto

PIZZA

MISS MEENA’S PIE/21
MISS MEENA’S MEATLESS PIE/18
4 kinds of cheese: mozzarella, gruyere, gouda, and goat with chicken and carcofi (artichokes) & bacon, finished with fresh arugula and balsamic glaze